575g of green figs
Three table spoons of honey
A lemon (without pips)
A dozen cloves
Two teaspoons of finely chopped fresh ginger
Chop stalks off figs. Stab both ends.
Fill pan with cold water, boil for ten minutes.
Remove fruit from water, aiming to lose sticky latex.
Repeat with fresh water twice more.
Add chopped half lemon to final boil.
Now you have drained, soft figs and boiled lemon peel.
To make the syrop add juice of other half of lemon, finely chopped ginger, 13 cloves, a teacup of water to four table spoons of honey, bring to the boil.
Add fruit to syrop, boil for 15 minutes.
Allow to cool, press individual figs into jars.
Add chopped lemon rind to residual syrop and a little bit of water, bring to the boil, boil for a minute.
Spoon lemon rind and two table spoons of syrop into each jar, seal.
Eat after a week - I tried after 12 hours and they were not very good: pretty tough, not much flavour, in overly lemon flavoured syrop: currently marked family only. Maybe if I boil them again....